Instructions

1. Heat oven to 350F°. Mist a standard Bundt pan with nonstick spray. Set pan aside.
2. In the bowl of an electric mixer, whisk together flour, nutmeg, baking powder, cinnamon, baking soda and salt. Add cubed butter to the dry mixture and mix on low until the butter is cut into the flour mixture, and is about the size of peas or even smaller. Mix in the brown sugar and walnuts (if using).
3. In a 4-cup measuring cup, add sour cream and milk (it should be at the 2 ½ cup mark). Add eggs and vanilla and whisk until well combined.
4. Add the wet mixture to the flour/butter mixture, and mix gently, being sure to scrape the bottom of the bowl. Batter will be thick. Scrape batter into prepared Bundt pan, smoothing the top.
5. Bake 45-50 minutes, until a toothpick or cake pick inserted into the center of the cake comes out clean. Remove from oven and allow to cool in pan for 20-30 minutes. Slide a knife around the outside edge just to loosen it, and invert the cake onto a cooling rack. Allow cake to cool completely and place on a serving platter. ^[1]
6. Just before cutting to serve, dust top of cake with confectioner’s sugar (aka powdered sugar), for pretty! (An easy way to do this is to put the confectioner’s sugar in a small strainer and shake the strainer overtop the cake, and the sugar will drift down like snow.)
7. Serves 12-16.